Sunday, April 14, 2013

Corn Casserole

I love anything corn!  It is probably my favorite
vegetable.  So, last week when I needed to make
something quick to take to the fire department, this 
recipe came to mind.

This recipe comes from my friend Nancy W.
When I bowled with Nancy, she would make this for
our holiday dinners at the bowling alley.  I always
tried to make sure I was close to the front because
otherwise, this dish was usually gone before I could get any.

When I made it for the FD last Sunday, one of Johnny's 
friends told him "he now knew why Johnny married me."
Quite a compliment since I always am fearful of cooking
for other people.

I made this again tonight per the request of my son.
It went really well with the kielbasa we had tonight.

Now on to the recipe!


Corn Casserole
From the kitchen of Nancy White

PREHEAT OVEN TO 350 DEGREES

The ingredients

1/2 c butter, melted

In case you did not know, a whole STICK of
butter is a 1/2 c.  Paula Deen would be so proud - LOL!

2 eggs beaten 


1 (15 oz) can whole kernel corn, drained

1 (14.75 oz) can creamed corn

1 cup sour cream

1 box Jiffy corn bread mix

1.  Lightly grease a 9X9 inch baking pan.

2.  In a medium bowl, combine all ingredients.
3.  Spoon mixture into prepared dish.

4.  Bake for 45 minutes in preheated oven
or until top is golden brown.

All I can say about this recipe is YUMMY!!!

I hope you enjoy!!

Love to you all from the 
Busy Cookin' WV Momma!

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